Maryland Style Jumbo Lump Crab Cakes | Jumbo Lump Crab Cakes Recipe
On this week's episode of a Taste of Retirement, Rob prepares the quintessential East Coast dish: Maryland Style Jumbo Lump Crab Cakes - learn more at
Now there are many Maryland style crab cakes recipes out there but we prefer our Maryland crab cakes with ritz crackers for that extra butter flavor and crunch. Here's what we used for our jumbo lump crab cake recipe:
1lb Jumbo Lump Crab Meat
1/4lb Backfin Crab Meat
2 Cups Crushed Ritz
2 Eggs
1/2 Cup Mayo
3-4 TBSP Dijon Mustard
3-4 TBSP Worcestershire Sauce
Juice of one Lemon
Parsley
Old Bay Seasoning
When it comes to crab cakes, a lot of people don't let the crab do the talking - but not Rob - his Maryland crab cakes let the crab talk for itself, especially with the added backfin. Now of course, the true star of any self proclaimed Maryland crab cakes recipe or jumbo lump crab cakes recipe is the old bay seasoning. Besides the Maryland crab cakes old bay seasoning, ritz crackers are another huge part of a good crab cake recipe. Don't forget to wilt a little spinach and add some kosher salt and toasted sesame oil for a wonderful compliment. We hope you enjoyed our Maryland style jumbo lump crab cakes recipe and give them a shot for yourself or at the very least, check out a Maryland crab cakes ritz crackers recipe!
How to Make CRAB CAKES THE RIGHT WAY! ???? Easy Crab Cake Recipe w/ Little Filler!
These crab cakes are so goodt! I'm going to show you how to make them super easy and tasty. Crab cakes can make an easy, but fancy dinner.
Ingredients
1 lb lump crab
3/4 cup almond flour ( for low carb version) or crushed ritz crackers or panko bread crumbs
1/2 minced bell pepper
1 small onion minced
2 cloves garlic
1 tsp dijon mustard
1 tsp Worcestershire sauce
lemon
2 tsp old bay
1 tsp salt free cajun
1 tsp cajun
1/2 tsp pepper
lemon pepper
*use seasoning and salt to taste
1/4 cup chopped parsley
3 Tbsp mayo
2 eggs
Aioli
3 tbsp mayo
1/2 clove garlic
old bay hot sauce
honey
lemon
salt
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How to Make Crisp and Tender Crab Cakes
In this recipe,Thomas Joseph uses a small amount of crushed lightly salted oyster crackers and folds them into the the crab mixture before pan-searing the cakes.They're loaded with lots of sweet crab meat and flavor.
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
My World Famous No Filler Crab Cake Recipe
Every restaurant at the shore has their own signature way of making crab crakes. Being that i’ve visited most of the sea-side restaurants in Cape May Country, I've had my fill on who I think makes it the best. (I will not share those details)
Over the years ive learned how to protect this recipe and have been serving it up to family and friends during their stops by the shore house or during the Holidays. Today I am going to let you in on the secret to this delectable culinary delight.
Crab cakes showcase the essence of coastal cuisine. Crafted from succulent crab meat, these patties are a harmonious blend of flavors and textures. A crispy, golden-brown exterior gives way to a tender, luscious interior, rich with the sweetness of the crab.
Some restaurants try their hardest to give you a good crab cake but sometimes add a bit too much filler which kind of ruins it.
This recipe will use practically no filler in it. Some kind of breadcrumbs are needed just as a way to keep the crab cakes together.
Not only will this taste good but it is so easy to make that you can make these quickly. This recipe will make you 6 1/2 cup-sized crab cakes.
For this recipe you will need.
1 large egg
2 Lemons - 1-2 tablespoon fresh lemon juice, plus 1 sliced up for plating.
1/4 cup mayonnaise (I suggest not using the fat free, it changes the taste)
1 Tablespoon chopped fresh parsley (or 2 teaspoons dried)
2 teaspoons Yellow mustard
1 tablespoon Old Bay seasoning (up to 1 and 1/2 tablespoon for a kick)
1 pound fresh lump crab meat*
2/3 cup of Panko breadcrumbs
1/8 teaspoon salt
In a spacious bowl, combine the egg, mayonnaise, parsley, mustard, Old Bay seasoning, lemon juice, and salt. Whisk the ingredients together thoroughly. It’s going to look at bit yellow and reddish at the same time but trust the process.
Arrange the crab meat on the top layer, then add the panko breadcrumbs. Using a rubber spatula, delicately blend the components, ensuring an even mixture throughout.
I suggest just using your hands and go slow. If you go too fast you could break up the crab meat into small pieces which defeats the purpose of making these.
If you're a protectionist like me, you will want a circle 1/2 plastic measuring cup so that each crab cake is perfectly circle. (yes my wife hates that haha)
Use the measuring cup to form the crab cakes and place them on a baking pan.
Pre-heat the oven to 450. Once pre-heated bake the crab cakes on the top shelf for 12-16 minutes.
For the last 2 minutes throw them on broil to bring out that brown.
Once they are down take them out and let them sit for 5 minutes before plating them.
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???? The Easiest Way To Make PERFECT Crab Cakes At Home!
You're in for a treat today!
We're cooking crab cakes!
This is my all time FAVORITE RECIPE & the best part is you can cook anywhere from 15 - 20 crab cakes at once in your oven instead of having to fry them each individually!
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Oven-Baked Crab Cakes ????
Yields about 17 small crab cakes
Ingredients:
1/4 cup Panko bread crumbs
1/4 cup grated Parmesan (not shredded)
1/4 cup Hellmann’s mayonnaise
1 Tablespoon minced green onion
1 Tablespoon minced basil
1 teaspoon Old Bay seasoning
1 egg
Zest of 1 small lemon
1 lb. lump crab meat
2 Tablespoons olive oil
For serving: Remoulade sauce, lemon wedges
Instructions:
Place the first eight ingredients (Panko bread Crumbs, Parmesan, mayo, green onion, basil, Old Bay seasoning, egg, and lemon zest) in a medium bowl. Stir to combine.
Using your hands, pick up handfuls of the crab and sprinkle it into the mayo mixture. As you work, if you feel any pieces of shell in the crabmeat, throw the shell pieces in the trash.
Gently toss crab with mayo mixture until combined. Using your hands, shape the crab mixture into about 17 small patties and set them on a plate. As you are working, preheat the oven to 425F.
Drizzle two tablespoons olive oil on a baking sheet and place the sheet in the preheated oven. Heat for 3-5 minutes until pan and oil are hot. Using a potholder, remove the baking sheet from the oven. Place the crab cakes on the hot pan and return to oven. Bake crab cakes for 8-10 minutes. Using a spatula, flip the cakes and cook the other side for 8-10 more minutes.
Serve with Remoulade sauce and lemon wedges.
Best Ever Gluten Free Crab Cakes | using jumbo lump crab meat with hardly any fillers
These gluten free crab cakes are the best you’ll ever have, gluten free or not! They’re thick, full of lump crab meat and hardly any filler, and are so easy to make.
Recipe:
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